This is an automated archive made by the Lemmit Bot.

The original was posted on /r/askculinary by /u/AnxietyOctopus on 2023-09-16 03:24:15.

I make soup dumplings every so often and usually follow the “slow simmer a bunch of skin and bones with some aromatics” technique for the aspic part. But I recently roasted a large tray of back-attached chicken legs and didn’t get around to making gravy with the liquid in the bottom of the pan. A few refrigerated hours later and it had set into delicious meat jelly. I have about the right amount for my soup dumpling recipe and will probably sub it in this time. But I guess I’m wondering why this isn’t a more common technique? Don’t get me wrong, the broth I get from the boiling technique is totally serviceable, but this is way, way tastier. Part of that is definitely the spice rub from my chicken, but part is definitely just the roasting technique.

So…could I reliably replicate this, or was it a weird fluke?